Tomato Apple Chipotle Chutney

Directions

1. In a Dutch oven or a large, deep, heavy-bottomed pot, combine tomatoes, apples, onions, brown sugar, granulated sugar, vinegar, garlic, chipotle pepper, salt and cloves. Bring to a boil over high heat, stirring often.

2. Reduce heat and boil gently, stirring often and reducing heat further as mixture thickens, for 45 minutes. Stir in raisins; cook, stirring often, for 15 to 20 minutes or until thickened. Test for doneness (for details, see page 325).

3. Ladle into sterilized jars to within 1⁄2 inch (1 cm) of rim. Remove any air pockets and adjust headspace, if necessary, by adding chutney; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.

4. Process jars in a boiling water canner for 10 minutes (for details, see page 20). Transfer jars to a towel-lined surface and let rest at room temperature until cooled. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Tip:
Varieties of apples that soften when cooked include McIntosh, Cortland, Empire and Russet.

Variations:
Tomato Basil Chutney with Sun-Dried Tomatoes: Omit the chipotle peppers, ground cloves and raisins. Add 2 tsp (10 mL) dried basil, 1 tsp (5 mL) dried oregano and 1⁄2 cup (125 mL) finely chopped softened sun-dried tomatoes.

Yellow Tomato Chutney: Use yellow tomatoes in place of the plum tomatoes, and replace the chipotle pepper with 1 tbsp (15 mL) finely chopped jalapeño peppers.

Reprinted with permission from 250 Home Preserving Favorites by Yvonne Tremblay published by Robert Rose Inc. 2010.